Zippy Zucchini Tart
Brooke Lark
Created May 17, 2012
All the freshest tastes of summer come together in this beautiful tart. You can pull it all together in 15 minutes, thanks to Pillsbury refrigerated pie crust.
Zippy Zucchini Tart
- Prep Time 15 min
- Total 45 min
- Servings 8
- Ingredients 10
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh basil leaves
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 small zucchini, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese (1 oz)
Instructions
-
Step1Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
-
Step2In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
-
Step3Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.
Nutrition
200
Calories
11g
Total Fat
6g
Protein
17g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 300mg
- 13%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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